These Lightened-Up Pumpkin Cupcakes Are Practically Guilt-Free

Fluffy Pumpkin Cupcakes With Marshmallow Frosting

Adapted slightly from McCormick [1]

Unfrosted cupcakes can be prepared a day ahead. Store in a covered container at room temperature. Frost just before serving.

Cupcakes:
4 egg whites
1 1/4 cups flour
1 cup granulated sugar
1/2 cup sour cream
1/4 cup (1/2 stick) butter, melted
1/4 cup canned pumpkin
1 1/2 teaspoons baking powder
1 tablespoon vanilla extract
1/2 teaspoon pumpkin spice

Frosting:
1 cup heavy cream
1/2 cup marshmallow creme
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract

To make cupcakes: Preheat oven to 325°F. For the cupcakes, beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Beat remaining ingredients in large bowl with electric mixer on low speed to moisten. Beat on medium speed 2 minutes. Gently stir in egg whites until combined. Spoon into 18 paper-lined muffin cups, filling each 3/4 full.
Bake 18 to 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack for 5 minutes. Remove from pans; cool completely.
To make frosting: Beat all ingredients in large bowl with electric mixer on low speed for 3 minutes. Scrape sides and bottom of bowl with spatula. Beat on high speed for 3 to 5 minutes or until light and fluffy. Frost cooled cupcakes with frosting. Serve immediately.